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Braised Chicken Thighs with Fruited Rice and Lentils
Yield: Makes 6 servings
Ingredients:
1
tablespoon olive oil
6
skinless chicken thighs
3-1/2
cups canned chicken broth
3/4
cup uncooked basmati rice
1
medium onion, chopped
2
tablespoons balsamic vinegar
2
teaspoons sugar
1
teaspoon ground cinnamon
1
teaspoon ground cumin
1/4
teaspoon black pepper
1
cup uncooked red lentils
2/3
cup quartered dried apricots
1/2
cup raisins
1/4
cup chopped fresh cilantro or parsley
Preparation:
1.
Heat oil in heavy, large saucepan over medium-high heat. Add chicken; cook 10 minutes or until browned and no longer pink in center, turning once.
2.
Remove chicken and set aside.******
3.
Add chicken broth, rice, onion, vinegar, sugar, cinnamon, cumin and pepper to saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Stir in lentils, apricots and raisins.
4.
Arrange chicken on top of rice mixture in saucepan.
5.
Cover; simmer 40 to 45 minutes until liquid is absorbed and rice and lentils are tender.
6.
Transfer chicken to serving plates. Stir cilantro into rice mixture. Spoon rice mixture around chicken. Garnish as desired.
This recipe appears in:
Chicken
